Description
This Lemon Loaf Cake is a delightful treat that combines sweet and tangy flavors with a moist texture, topped with a refreshing lemon glaze. Perfect for afternoon tea or a light dessert, it’s sure to brighten any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- In a separate bowl, combine the buttermilk and fresh lemon juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check after 50 minutes.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth.
- Drizzle the lemon glaze over the cooled cake and allow it to set for 10-15 minutes.
- Slice the cake into even pieces, about 1-inch thick.
- Serve on a platter, optionally garnished with additional lemon zest or fresh berries.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- Use Fresh Ingredients: For the best flavor, use fresh lemons for both the zest and juice.
- Adjust Glaze Consistency: If the glaze is too thick, add more lemon juice; if too runny, add more powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes